Katt pies - recipe

Katt pies

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For the pastry

For the filling

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  1. 1

    Preheat the oven to 200C (fan 180C, gas mark 6) and place a baking sheet in the oven to warm up.

  2. 2

    Sieve the flour and salt into a mixing bowl. Place the lard in a saucepan with 90ml cold water. Bring to the boil gradually so the lard has melted into the water. Pour immediately into the flour mixture and stir together to form a dough.

    For this step you'll need:

    • 300g Strong white bread flour
    • ½tsp Salt
    • 120g Lard
    • 90ml Water
  3. 3

    Work quickly and when cool enough to handle, remove a third of the dough and cover with some foil to keep warm. The colder the pastry becomes the harder it is to use so work quickly.

  4. 4

    Roll out the remaining two thirds to about 3mm thick and cut out 6 x 11 – 12 cm circles using a large pastry cutter. Use to line 6 holes of a non stick muffin tin ensuring the pastry is pressed into the sides of the tin with a little hanging over for sealing the pies.

  5. 5

    Mix the lamb with the thyme and lemon zest. Arrange layers of lamb, currants, and sugar in each pie, seasoning and pushing it down as you go.

    For this step you'll need:

    • 320g Lamb mince
    • Thyme leaves
    • 1 Lemon zest
    • 75g Currants
    • 40g Unrefined light muscovado sugar
  6. 6

    Roll out the remaining pastry and cut out 6 x 9cm circles. Brush the edges of the filled pies with egg wash and place the lids on top.

  7. 7

    Crimp the edges together to seal and brush with egg. Make a hole in each pie using a funnel or a small wooden spoon handle and bake in the preheated oven on the baking sheet for 45 minutes until golden.

  8. 8

    Remove from the muffin tin and cool for 10 minutes on a wire rack before eating.

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